Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

Blueberry Cobbler

Cobblers are one of my favorite winter desserts. In particular, because they are so comforting and warm and it also makes me remember the apple crisp that my mom used to make on cold winter evenings. We had an apple tree in the back yard that she would save apple chunks from and put in the freezer. She made apple pies and apple crisp in the winter with those apple chunks. Yum.

Here is a super healthy gluten free, refined sugar free, vegan cobbler that you are going to gobble up with delight!

Blueberry Cobbler

jillymomCobblers are one of my favorite winter desserts. In particular, because they are so comforting and warm and it also makes me remember the apple crisp that my mom used to make on cold winter evenings. We had an apple…DessertsBlueberry CobblerEuropean Print Recipe

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

I have a million vegan cookbooks and recipes, but I absolutely love each and every recipe you have shared. I know before I try them they are “no-fail.” I also love your sweet and simple delivery. Thank you!

I made this last night and it never really cooked. It was the texture of mud. The edges cooked through (sort of) and the flavor was good. May try it again with fresh blueberries and less milk alternative. … any suggestions?

I would agree to just reduce some of the Liquid. It does get thicker when it cools a bit but sometimes there is just a lot of juice from the berries. It might be better to make it in a little larger dish if you have one so the dough part isn’t so thick🤗

I made this today with fresh peaches which are so delicious right now. I knew they would be juicy and read the previous comments so I added one and a half tablespoons of cornstarch to the flower mixture and baked for an hour. Worked perfectly.

I used frozen blackberries. To much liquid. I too had the consistency of mud after baking an hour. Used to small of a dish. Not baked at all. So disappointed. What should the consistency be? A crisp or cake?

The flavor was very good for this dessert but nothing like a cobbler. The consistency was like pureeing a sweet potato with flour. It was heavy and thick, so texture wise not great but taste wise good. I will eat it as I waited a long time for it to be ready:). Perhaps next time I would only use half the oat flour recommended. Anyone have other thoughts? Thanks.